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Microbiological Profile of Kashkaval Cheese During Production Season

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Microbiological Profile of Kashkaval Cheese During Production Season Microbiological Profile of Kashkaval Cheese During Production Season 1 1 1 Mirela1 Department Anamaria of Food JIMBOREAN Engineering,, Dorin Faculty ŢIBULCĂ of Food*, DeliaScience MICHIU and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, Cluj-Napoca, România *corresponding author: [email protected] ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300 DOI:Bulletin 10.15835/buasvmcn-fst: UASVM Food Science and 2019.0042 Technology 77(1)/2020 Abstract Although the scalded cheeses are not an ideal substrate for microorganisms, these are a suitable habitat for starter cultures and indigenous microbiota, the latter being able to survive during processing. The aim of this study indicators:was to highlight determination the qualitative of coliform and hygienic bacteria aspects, E. ofcoli kashkavals as a finished products. The microbiologicalStafylococcus assays aureusaimed thecoagulase-positive evaluation of sanitary-hygienic quality in kashkaval cheeses obtained during one year, by the following , monitoring of pathogenic microorganisms: between 102-103 and total number of micromycetes. Sixty samples2 fromcfu/g. five 8.3% units of cheese which samplesprocess hadthe valuesmilk into of scaldedE. coli ranging cheeses, from were 11 collected. to 100 cfu/g 10% and from the theremaining analyzed samples cheese hadsamples, lower had values values​​. No ofsample coliform registered counts cfu/g, while the remaining samples had values ​​less than 10 whileover 1,000 the remaining cfu/g, which samples is the were upper below marginal 1000 limitcfu/ g.for coagulase-positive staphylococci in cheeses, according to the Reg. EC 1881/2006. 18.3% of cheese samples had values ​​of total number of micromycetes over 1000 cfu/g, Keywords: coliform bacteria, micromycetes, scaled cheese Introduction The main feature of the technological process general microbiological quality is very difficult, sometimesColiform impossible bacteria is ato sanitary perform, microbiological due to the of Kashkaval cheese is to obtain the curd, which, indicatorintervention with of microflora a special used meaning. in their production. Coliform after ripening and cutting (into slices of 3-5 mm bacteria constitutes a dangerous group among thickness and 3-6 cm width), is scalded at 74-80° andC (Costin a large et part al., 2003). of it is still practiced on a relatively Cheese making is a major industry worldwide, microorganisms,The occurrence that of infectpsychrotrophic cheeses bacteriathrough various sources (Giammanco et al., 2011). small scale, which accounts for the rich diversity may lead to excessive accumulation of free fatty cheesesof available have cheeses a very (Fox microbiologically et al., 2004). complex acidsin cheeses and rancid causes aromas defects in likebrined lipolysis, cheese which. This Bărzoi and Apostu (2002), showed that system. Considering this, the assessment of their is the frequent result of milk contamination 92 et al. JIMBOREAN with psychotrophic bacteria that produces Starting with the number of positive test heat-resistantYeast and molds lipolytic can enzymes.appear on (Bintsis the cheeses and tubes,In orderthe most to establish probable the number number of ofcoliform E. coli Papademas, 2002). bacteria (NCP) per ml (g) sample was calculated. , during the manufacturing process, from the air, accordingSR EN to ISOSR ISO6888-1-2/A1/2005 16649-2 / 2007, thestandard most machinery, installations, containers, packings, or establishesprobable number the horizontal technique methodwas used. for counting limitduring for storage cheeses and is 1000packaging. yeasts According and molds/g to the of colonies of coagulase-positive staphylococci on Ministry’s Order (M.S.) from 1998, the maximum not provide any informations for this indicator. In product. The new Regulation EC 1881/2006, does Baird-Parker medium after aerobic incubation during (35-37°C),The coagulase-positive from products intended staphylococci for human counts or this study, we analised the microbiological quality peranimal ml orconsumption. g of sample (Rotarwas made et al., from 2015). the number determineand sanitary the status number of ofKashkaval coliform bacteriacheese and E. of typical and/or atypical colonies obtained on the coli,a year coagulase-positive of production, the staphylococci main purpose and beingthe total to . by coagulase-positive assay. Yeasts and molds are selective medium and subsequently confirmed numberMaterials of micromycetes. and Methods (Prates et al., 2017) selective medium. SR ISO 7954/2001 standard Sampling providesmicroorganisms the counting which at of25°C yeasts form andcolonies molds on result was expressed as a number between 1.0 and In this study, the manufacturing process of 9.9according multiplied to the by counting10 technique at 25° C. The curd involved the following steps: cow’s milk Statistical analysisX reception, cleaning and standardization of milk, The data were analyzed, where x by is theTwo-way power ANOVA of 10. milk pasteurization (62-65°C for 20-30 minutes) and cooling (35-38°C), preparation for coagulation different time points. which consisted in adding calcium chloride (10 - test, to compare the microbial levels between 20 g/100 liters ofLactococcus milk, increasing lactis the subsp coagulation. lactis Results and discussions Streptococcusability of the milkthermophilus ) and selectedand Lactobacillus cultures of The statistical analysis of microorganisms caseilactic bacteria ( , then ).made The coagulationand the resulting of milk curd was wasachieved ripened at 32- at in kashkaval samples is ± spresented in table 1. 35°C, for 30–40 minutes. Processing of curd was Statistically, in relationX to Xthe total number of 5.0. The ripened curd was cut into slices having andsamples, 460.0 the cfu/g. average The ( average) of of coliform E.coli bacteriawas log 18-26°C for 6-10 hours until a pH between 4.8- was log. 1.153 ± 0.09592 with values between 0.0 cfu/g while for coagulase-positive staphylococci ina thicknessbrine with between 10–12% salt.0.3 -The 0.5 scaldedcm and pasta width was of 0.2172 ± 0.06007 for values ranging from 0 to 30.0 3-6 cm and was scalded at 72-74°C for 50–60 s were between 0.0 and 130.0 cfu/g. Regarding was recorded 0.3723 ± 0.06958. The values then ripened. Storage was done at 4-6°C and φ = for 0.0 and 2.1 x 104 cfu/g. 85–90%. (Costin et al., 2003). micromycetes,Coliform bacteria the average was log. 2.349 ± 0.1042 per Sixtyseason. samples For the of kashkaval (semi-hard texture) samplesfrom five wereunits transportedwere analysed, under fifteen refrigerated samples bacteria /g in cheese was performed. In the conditions and were microbiologicalstored in a refrigerator analysis, allat In this study, a seasonal analysis of coliform between 0-10 cfu/g and 26.7% between 11-102 Microbiological analysis autumn, 73.3% of samples had coliform counts 2-4ºCTotal and analyzedcoliform within counts 24 hours.was performed of 0-10 cfu/g and 20% ranging from 11 to 102 according to the SR ISO 4831/2009 standard. cfu/g.cfu/g while in the winter, 80% with a mean value Bulletin UASVM Food Science and Technology 77 (1) / 2020 93 Microbiological Profile of Kashkaval Cheese During Production Season Table 1. during production season The statistical analysis of microorganisms in pressed kashkaval Dalia Log. of Standard Minimum Maximum Log. of Season Samples ppm ppm X s error of theX mean, value, value, Winter 15 0.00 50.00 Mean,0.586 0.148 Coliform Spring 15 0.00 100.00 1.140 0.144 bacteria Summer 15 8.00 460.00 1.989 0.126 Autumn 15 0.00 70.00 0.897 0.137 Winter 15 0.00 0.00 0.0 - Spring 15 0.00 0.00 0.0 - E.coli Summer 15 0.00 30.00 0.802 0.154 Autumn 15 0.00 10.00 0.067 - Winter 15 0.00 20.00 0.087 - Coagulase- Spring 15 0.00 130.0 0.563 - positive staphylococci Summer 15 0.00 20.00 0.649 0.131 Autumn 15 0.00 9.00 0.191 0.091 Winter 15 0.00 520.00 1.671 0.194 Spring 15 10.00 820.00 2.209 0.149 Micromycetes Summer 15 20.00 21000 3.151 0.174 Autumn 15 40.00 1100 2.365 0.111 Sources of coliforms in cheese products can 2 vary depending on the product. Due to the nature In the spring, 40% of samples registered 0-10 cfu/g and 60%, 11-10 cfu/g coliforms counts, in not unexpected as coliforms are common in raw 11-10relation2 cfu/g to the and summer, 40% of where, samples 6.7% with of coliformsamples of raw milk cheeses, the presence of coliforms is countswere in ranging the range from of 100-102 to cfu/g,103 cfu/g. 53.3% between Detection of coliform bacteria is not a milk. However, in pasteurized cheese products, coliforms present in raw milk should have been eliminated by pasteurization, implying that any poorcompulsory hygiene test, conditions but their and presence a lower in cheesesactivity coliforms present in the finished product resulted involves inadequate pasteurization of raw milk, fromEscherichia post-processing coli contamination (Martin et al. coliform count is considered a good predictor 2016).Seasonal analysis of E. coli counts/g in of lactichygienic microflora and sanitary in manufacturing. practices during The totalfood kashkaval showed the following results: in the production (Costello et al. 2014). autumn, 93.3% of samples had values in the range Wolfe et al. (2014) reported that cheese of 0-5 cfu/g, and 6.7% had values between 6-10 product characteristics, including moisture ofcfu/g, samples while registered in the winter, E. coli 100% counts of betweensamples had0-5 andcontent, roles pH, for salt coliforms content, and ripening other microorganisms conditions, age values in the range of 0-5 cfu/g. In spring, 100% of product, and culture, all influence potential levels Even though coliforms are considered 6-10cfu/g cfu/g in relation and 33.3% with betweenthe summer, 11-10 where2 cfu/g.
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